Prep time: 
30 minutes
Prep notes: 
I find it best to have all the veggies chopped and ready to add to the pot. Look for organic ingredients.
Cooking time: 
30 minutes
Yields: 
6 people
Ingredients: 
  • 1-2 T. Coconut Oil
  • 1/2 c uncooked carrots, chopped (or sliced)
  • 1/2 c celery, chopped
  • 1/4 c chopped onion
  • 2 cloves medium garlic, minced
  • 3 c organic low sodium chicken, beef or vegetable broth
  • 1/2 head (shredded) uncooked savoy cabbage, chopped
  • 1/2 c mushrooms, chopped
  • 1/2 c green beans, chopped
  • 2 T canned tomato paste
  • 1/2 t dried basil
  • 1/4 t dried oregano
  • 1/4 t kosher salt (or to taste)
  • 1/2 cup uncooked zucchini, diced
  • * red pepper flakes if you like to add “heat”
Directions: 

Heat coconut oil in large soup pot. Saute carrot, celery, onion and garlic over low heat until soft, about 5 minutes. Add zucchini and then add broth, cabbage, mushrooms, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat; simmer, covered, about 15 minutes. Cook 3-4 minutes more. Serve hot.

 
Notes: 

Add Swiss Chard or other greens for extra flavor and texture. Other vegetables like chopped sweet peppers or canned diced tomatoes are delicious addtions also.

I sometimes purchase already chopped veggies to save time. You may want to saute garlic first and then add the other veggies to the pot.

The broth can be a warm drink anytime of the day and any remaining vegetables after the broth is gone make a delicious filling for eggs or as a side dish.

Credit: 
Weight Watchers
Debbie Janoff, CINHC
Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com
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